Roasted Pumpkin Cream Soup |
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Prep Time: 5 Minutes Cook Time: 235 Minutes |
Ready In: 240 Minutes Servings: 8 |
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My husband and I recently went apple and pumpkin picking, and came home with 3 beautiful pumpkins. Using one of the pumpkins, I decided to try my hand at a flavorful pumpkin soup made in a slow cooker. It's a great taste of autumn! Ingredients:
3 cups roasted pumpkin |
1 chicken bouillon cube |
3 cups water |
3/4 cup heavy cream |
3/4 cup half-and-half |
1/2 teaspoon cinnamon |
1/4 teaspoon vanilla extract |
1/4 teaspoon nutmeg |
1/4 teaspoon tarragon |
1/4 teaspoon ground allspice |
1/4 teaspoon ground black pepper |
1/4 teaspoon salt |
1/8 teaspoon clove |
Directions:
1. Combine all of the ingredients in a slow cooker.
2. Cook on low for 3 to 4 hours.
3. Use an immersion blender to smoothly blend soup before serving.
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